Quinoa and Feta-Stuffed Peppers

Savory Eats

"Fearless cooking from a tiny kitchen in New York City" is Deb's slogan (she is the cook and writer of Smitten Kitchen). I can thoroughly relate to those words...which gives me more reason to be obsessed with the Smitten Kitchen food blog. Last night I whipped up yet another fantastic Smitten Kitchen inspired recipe. In addition, I've been reading up on some food photography lessons and my photos are looking progressively more appetizing! The recipe I am going to share with you today was SO flavorful, SO colorful, SO healthy, and SO easy...

Quinoa and Feta-Stuffed Bell Peppers

Photos taken by yours truly!

What's great about this dish is the portions are perfect. You can quarter the recipe and make one delicious stuffed pepper (a meal in itself) or you can double the recipe and make 8 peppers for a hungry crowd!

Ingredients:

• 1 1/4 cups vegetable broth
• 2/3 cup red quinoa
• 4 extra-large bell peppers
• 2 tsp olive oil
• 1/2 cup onion, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 cup cherry tomatoes, cut in quarters
• 15 oz. canned chickpeas, drained and rinsed
• 4 oz. crumbled light feta cheese (about 1 cup)
• 3 tablespoons tomato paste
• 1/2 tsp fennel seeds
• 1/2 tsp dried oregano
• Salt and pepper

Recipe:

*Preheat the oven to 350F

Bring vegetable broth to a boil in a saucepan, add quinoa, cover, and cook for 15 minutes (or as directed on the package).

While the quinoa is cooking, cut the tops off of the peppers and scoop out the seeds.

Place peppers upright in a baking dish and roast them at 350F for 15 minutes (until they soften up). Remove from the oven and set aside.

Meanwhile, chop up your veggies.

Heat oil in a skillet and add onions, zucchini/squash, fennel seeds, oregano, and salt. Cook for 5 minutes until vegetables are softened.

Remove from heat and add in the tomatoes, chickpeas, and tomato paste.

Mix it up well. 

Add your cooked quinoa. Mix it up well.

Mix in your crumbled feta.

Fill your peppers with the quinoa mixture. Bake in the oven for 15 more minutes at 350F.

Serve immediately and enjoy!